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Thai faux fish cakes with spicy tartar sauce

by The Happy Pear

 

Perfect for a vegetarian Christmas!

Preparation time
15 mins
 
Cooking time
15 mins
 

Ingredients

Serves: 6 to 8 small fish cakes

50g cashews

200g firm tofu

1 x 400g tin of chickpeas, drained and rinsed

3 spring onions or 2 small red onions, finely chopped

2 garlic cloves, finely chopped

1 red chilli, deseeded and finely chopped

1/2 thumb-sized piece of ginger, about 10g, peeled and finely chopped 15g fresh coriander, roughly chopped

juice of ½ lime

1 tablespoon nori powder, or blend 1 nori sheet

1 tablespoon tamari or soy sauce

1 tablespoon maple syrup or liquid sweetener of choice

1 teaspoon salt

3 tablespoons gram flour or plain flour, if necessary

2 tablespoons oil, for frying


For the crust

40g gram flour or plain flour


For the spicy tartar sauce

100g vegan mayo

2 gherkins, roughly chopped

2 tablespoons capers, roughly chopped

1½ teaspoons chilli powder

½ teaspoon ground black pepper

½ teaspoon Dijon mustard


To garnish

1 red chilli, deseeded and finely chopped

fresh coriander leaves

lime wedges

Directions

1. Fill and boil the kettle. Put the cashews in a heatproof bowl and cover with the boiled water, then leave to soak while you prepare the other ingredients.

2. To make the tartar sauce, mix together the vegan mayo, gherkins, capers, chilli powder, pepper and mustard.

3. Chill in the fridge until your fish cakes are cooked. Taste and adjust the seasoning to your palate. If you like it extra spicy, add more chilli powder. This can be made ahead of time.

4. To make the faux fish cakes, drain the cashew nuts and press the tofu to remove excess moisture.

5. Put the cashews, tofu and all the remaining ingredients except for the flour and oil in a food processor and blend till smooth. For a chunkier texture, just pulse for a few seconds at a go.

6. Take some of the mixture from the processor and shape into a small, flat cake. If it feels a little too wet, add flour to help bind and dry it out. If it’s reasonably solid, don’t add flour. It should hold its shape but will also be a little delicate.

7. Once you’re happy with it, shape into six to eight faux-fish cakes, then set aside.

8. To make the crust, put the flour in a large, shallow bowl.

9. Gently dip each cake in the flour to lightly coat each side.

10. Heat the oil in a non-stick frying pan over a high heat. When the oil is hot, reduce the heat to medium and add the cakes a few at a time so that each one has space to brown.

11. Cook for 3 to 4 minutes on each side, until browned and cooked through. Turn over very gently so that they don’t break.

12. Garnish with a little red chilli and a few fresh coriander leaves. Serve with spicy tartar sauce and a lime wedge for squeezing over.


* Please note, product options and prices may vary in individual stores due to local promotions.


 
SuperValu Goodness Cashew Nuts
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Biona Organic Tofu
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SuperValu Chick Peas
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SuperValu Red Onion Net
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SuperValu Garlic Prepack
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SuperValu Chilli Selection
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SuperValu Fresh Coriander
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SuperValu Limes Loose
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Signature Tastes Pure Maple Syrup
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SuperValu Sea Salt Grinder
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SuperValu Olive Oil
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Hellmanns Vegan Mayonnaise
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Maille Dijon Mustard
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